LAPORAN SIGNATURE DISH

DIII MTB A/4

I Kadek Arya Adi Pratama
22131100

INSTITUT PARIWISATA
DAN BISNIS INTERNASIONAL 2023/2024
 RECIPE
Name : SUDALUMAN
Yield : 15 Portion
Portion Size : 80 gr/portion
Description : Choux Au Craquelin filling with Daluman and Injin
NO ITEM SIZE QUANTITY REMARK
CHOUX PASTE
1 Water 124 ml
2 Fresh milk 124 ml
3 Butter 124 gr
4 Sugar 16 gr
5 Salt 6 gr
6 Egg 4 pcs
8 Hard flour 140 gr Sieve
CRAQUELIN
1 Soft butter 120 gr
2 Sugar 100 gr
3 Medium flour 120 gr
CREAM KUAH DALUMAN
1 Water 150 ml
2 Coconut milk 100 ml
3 Pandan leaves 1 pcs
4 Salt - - To taste
5 Brown Sugar 30 gr To taste
6 Maizena 5 gr
7 Custard Powder 15 gr
8 Egg yolk 1 pcs
DALUMAN
1 Daluman Leaves 200 gr
2 Water 150 ml
CONDIMENT
1 Injin ketan hitam 100 gr
2 Grated Coconut 100 gr

METHOD:
CHOUX PASTE
1. Heat the water, milk, butter, salt, and sugar until it boils then add the flour and stir until
smooth.
 2. Pipe on a tray that has been given parchment paper and bake at 190°C for 20-25 minutes,
then remove and let stand at room temperature at 15 minutes. Then bake again at 160°C
for another 15 minutes.
CRAQUELIN
1. Mix sugar and soft butter until creamy with spatula, add flour and combined.
2. After it hardens cut with ring cutter and put it on the choux paste.
DALUMAN
1. Mix the daluman leaves and water, then squeeze and tear the leaves for about 20 minutes
2. If it looks foamy and the texture is a bit slippery, strain it immediately and discard the
dregs
3. Let it sit for about an hour until the texture is solid like jelly
CREAM KUAH DALUMAN
1. Heat Coconut milk, Water, and brown sugar until warm and brown sugar malted
2. Pour half amount of mixture into egg yolk,maizena, cutard powder, mix with balloon
wisk
3. Pour into the pan and stir until evenly (use low heat).
4. Remove from the pan and put the paste into the bowl, cover it by plastic wrap.